4. Pressure cooking meat results in decreased cooking time. 5.

When defrosting or thawing frozen meat one should not remove its wrapping to prevent the growth of bacteria. 6. Pork should always be thoroughly cooked because it may contain harmful pathogenic organisms or small worm harmful to the human body. 7. Meat is done when the heat necessary to bring about desired changes in color texture and flavor has penetrated to the center of the piece. 8. Ground meat will cook much shorter time. 9. When broiling meat, one must keep the fire very hot and turn the meat every two or three minutes to keep it at the proper temperature. COOKING MEAT 1. Dry Heat Method (Tender Cuts) - These methods use as little water as possible which helps meat keep its natural flavor. Only it hardens the connective tissue of less tender cuts. 1. Frying a method of cooking with the use of fat. a. Pan Frying b. Stir Frying c. Deep Stir Frying d. Sauting 2. Roasting a method of cooking using open flame in an open area. 3. Baking a dry heat method with the aid of an oven. 4. Broiling a dry heat method with the use of a live coal. a. Pan Broiling b. Direct Broiling c. Griddle Boiling d. Barbequing 2. Moist Heat Method (Tough Cuts) - These methods are best for meats that are not very tender. - It softens the tissue and makes the meat more tender. 1. Boiling boiling point 100C 212F 2. Braising the food used to be fry first before putting the sauce 3.